These Red Velvet Snowballs are the show-stopping treat your dessert platter has been missing! I first made these for a holiday cookie swap, and people couldn’t get over the striking contrast between the bright crimson center and the delicate white coating. They are delightful little red velvet cookies dusted with powdered sugar, making them perfect for parties and tea time. They have that classic hint of cocoa and a buttery, melt-in-your-mouth texture that feels sophisticated yet so comforting. If you love the flair of red velvet but want the ease of a “snowball” style cookie, this recipe is a total game-changer!
Key Ingredients (H2)
Dry Ingredients
- 1 1/2 cups All-Purpose Flour: Provides the perfect structure.
- 1/2 cup Cocoa Powder: Gives that signature mild chocolate red velvet taste.
- 1 teaspoon Baking Powder: For a slight, soft lift.
- 1/4 teaspoon Salt: To enhance the chocolate notes.
Wet Ingredients
- 1/2 cup Unsalted Butter: Softened at room temperature for easy creaming.
- 1 cup Granulated Sugar: For sweetness and a tender crumb.
- 1 large Egg: Binds the dough together.
- 1 teaspoon Vanilla Extract: Adds a beautiful floral aroma.
- 1 tablespoon Red Food Coloring: Essential for that vibrant, iconic color.
For Coating
- 1 cup Powdered Sugar: For that “snowy” finish.
Step-by-Step Instructions (H2)
- Preparation: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and creamy.
- Add Color and Flavor: Mix in the egg, vanilla extract, and red food coloring. Mix well until the batter is a uniform, bright red.
- Combine: Gradually add the dry ingredients to the wet mixture. Mix until just combined—be careful not to overwork the dough!
- Roll the Balls: Scoop tablespoon-sized portions of dough and roll them between your palms into 1-inch balls. Place them on the baking sheet about 2 inches apart.
- Bake: Bake for 10-12 minutes. The edges should be set, but the centers should still feel soft to the touch.
- The Sugar Roll: Let the cookies cool on the pan for about 3–5 minutes. While they are still warm, roll them in the powdered sugar.
- Final Set: Place them on a wire rack to cool completely. For an extra white finish, roll them in powdered sugar a second time once fully cooled!
Serving Suggestions (H2)
- The Tea Time Classic: Serve these alongside a pot of Earl Grey or a creamy Latte.
- Holiday Platter: Pair these with green matcha cookies or white chocolate truffles for a beautiful Christmas color palette.
- Milk’s Best Friend: These are best served with a cold glass of milk to balance the rich cocoa.
- Dessert Board: Arrange them on a platter with dark chocolate squares and fresh raspberries.
Storage & Make-Ahead Tips (H2)
- Room Temperature: Store in an airtight container for up to one week.
- Freezing: These freeze beautifully for up to three months. I recommend freezing them after the first sugar roll, then giving them a fresh dusting of powdered sugar after they thaw.
- Make-Ahead: You can chill the dough in the fridge for up to 24 hours before rolling and baking to deepen the cocoa flavor.
Tips & Tricks (H2)
- Vibrant Color: If you want a deeper red, use “Gel” food coloring rather than liquid, as it provides a more concentrated color without adding extra moisture to the dough.
- The Warm Roll: Don’t wait until the cookies are cold for the first roll! The heat helps the sugar “stick” to the surface, creating a base layer for the white coating.
Common Mistakes to Avoid (H2)
- Over-baking: Red velvet can be tricky to see “doneness” because of the dark color. Trust the 12-minute timer; if they stay in too long, they will lose their soft, fudgy texture.
- Messy Hands: Red food coloring stains! Wear an apron and be careful when mixing the wet ingredients.
Chef’s Advice (H2)
- Flavor Variations: Add 1/2 cup of mini white chocolate chips to the dough for a “Cream Cheese Frosting” flavor profile within the cookie.
- Ingredient Substitutions: You can use Beet Powder as a natural alternative to red food coloring, though the color may be slightly more earthy.
- Presentation Ideas: Use a small sifter to dust a final layer of powdered sugar over the cookies once they are arranged on your serving plate for a “freshly fallen snow” look.
History and Cultural Significance (H2)
Red velvet originally gained popularity during the Victorian era as a “velvet” cake—a term used to describe a soft, fine-crumbed cake. During WWII, bakers used boiled beet juices to enhance the color of their cakes under rations. Today, red velvet is a quintessential American flavor, celebrated for its unique balance of buttermilk, vinegar, and cocoa notes.
Final Thoughts (H2)
These Red Velvet Snowballs are the perfect blend of tradition and fun. They are striking to look at and even better to eat. Whether you’re hosting a winter tea or just want to brighten up a Tuesday afternoon, these cookies are sure to bring a smile to everyone’s face!
Nutrition Information Table + Disclaimer
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 cookie | 120 | 1g | 18g | 5g | 1g | 11g |
Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.
